Chicken Broth: A Fundamental Culinary Base
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Servings
Yields approximately 3.7 to 4.2 quarts of broth
Yield
3.7 to 4.2 quarts of broth
Calories
Approximately 5-10 calories per 3.4 fluid ounces of broth, varying with the amount of fat removed.
Clear Chicken Broth stands as a cornerstone in culinary arts, serving as a foundation for an endless array of dishes, from soups and risottos to sauces and stews.
Crafted through the slow simmering of chicken carcasses with vegetables and aromatic herbs, this broth encapsulates the essence of flavor.
By preparing it, you unlock all the rich nutrients and deep flavors from the ingredients, yielding a golden, clear, and flavorful liquid.
This recipe celebrates the beauty of simplicity in cooking, turning basic ingredients into a star component for any recipe.
Ingredients
- 1 large onion, halved
- 1 leek, well washed and cut into large pieces
- 1 stalk of celery, cut into large pieces
- 2 small garlic cloves, lightly crushed
- 1.5 cups of dry white wine, aiding in flavor extraction from bones and vegetables
- 4.4 pounds of chicken carcass, thoroughly washed
- 4.2 quarts of cold water, enough to cover all ingredients in the pot
- 1 sachet d’épices, spices tied in a piece of cheesecloth
- 1 bouquet garni, a small bundle of tied herbs including thyme, bay leaf, and parsley
Instructions
- Prepare Ingredients: Start by rinsing the chicken carcasses under running water to remove any impurities.
- Assemble in Pot: In a large pot, combine the chicken carcasses, onion, leek, celery, garlic cloves, white wine, sachet d’épices, and bouquet garni. Cover all the ingredients with the 4.2 quarts of cold water.
- Cook: Bring the pot to a boil and then reduce the heat to low, allowing the broth to simmer slowly. During cooking, use a ladle to skim off any impurities and foam that rise to the surface.
- Finish: After 4 hours of simmering, remove the pot from the heat and strain the broth through a fine sieve. Allow the broth to cool to room temperature before refrigerating.
- Degrease: Once the broth is well chilled, the fat will have solidified on the surface, making it easy to remove. Discard this fat.
- Storage: Your broth is now ready to use. If not using immediately, it can be frozen in portions for future use.
Tips & Tricks
- Ingredient Choice: Use high-quality chicken carcasses, preferably from free-range, naturally fed chickens.
- Maximizing Flavor: Ensure to simmer the broth on a very low heat for a slow and complete flavor extraction.
- Storage: Freeze the broth in various portion sizes – such as ice cubes or freezer bags – for easy use in a variety of recipes.
Mise en Place
Ingredients
Utensils
- Onion
- Leek
- Celery
- Garlic
- Dry white wine
- Chicken carcass
- Water
- Sachet d’épices
- Bouquet garni
- Large pot
- Ladle
- Fine sieve
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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